Step 2

Mix the sourdough culture, 1 cup of flour and 1 cup of warm water until you get a slurry consistency. Make sure there are no lumps of flour hiding at the bottom. Rest for 20 hours to develop the delicious sourdough flavour.

Step 3

Combine the sourdough slurry, olive oil, salt, baking powder and remaining flour. Mix well, the dough should be slightly sticky to the touch once everything is combined. If it is still a bit too wet add flour 1 Tbsp at a time until you reach the right consistency.

Step 4

Rest for 1 hour.

Step 5

Make the dough into balls that are bigger than a golf ball but smaller than a tennis ball.

Step 7

If you don't want to cook up all the flatbreads right now, this is the time to store them. Place the dough balls into an airtight container and store in the refrigerator for up to 1 week.

Step 8

Preheat the oven on grill to 300°C (572°F).

Step 9

Roll out the balls of dough and place four on a lined baking tray. Place under the grill for 3 minutes.

Step 10

Remove the tray from the oven, flip over the flatbreads and add your topping/seasonings to the un-grilled side. Grilling each side makes the flatbreads nice and crispy but adding the toppings now ensures they don't all fall off when the flatbread is flipped. Be careful they are hot!

Step 12

Topping/seasoning suggestions:

Step 13

- Brush with olive oil and season with salt, pepper and fresh rosemary.

Step 14

- Brush with olive oil and season with Za'atar, salt and pepper.

Step 15

- Spread your favourite chutney on top and add fresh basil leaves.

Step 16

- Mix up some finely chopped garlic and butter, spread on and season with salt and pepper.

Step 17

Replace the tray in the oven and grill for a further 3 minutes.

Step 18

Remove from the oven, transfer to a chopping board and cut into bit sized strips.

Step 19

Best served warm but can be stored in an airtight container for 1-2 days.